Steps

1. Lightly score the fat and meat on 2 slices of Pork Loin. Score the other side in the same way. [This is the key!] Scoring prevents the meat from curling up when grilled.
   🕒 01:29
2. In a shallow dish, combine 2 tbsp Miso and 2 tsp Sugar, and mix lightly.
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3. Add 2 tbsp Cooking Sake (Rice Wine), 1/2 tsp Soy Sauce, 1/2 tbsp Mirin (Sweet Rice Wine), 1/2 tsp Grated Garlic, and 1/2 tsp Grated Ginger. Mix well to ensure there are no lumps in the miso, creating the miso marinade.
   🕒 02:21
4. Add the pork to the prepared miso marinade and coat both sides thoroughly.
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5. Cover tightly with plastic wrap and marinate in the refrigerator for 15 minutes.
   🕒 02:50
6. Remove from the refrigerator, flip the pork, cover with plastic wrap, and let it sit at room temperature for 15 minutes. [This is the key!] Bringing the meat to room temperature helps it cook evenly.
   🕒 03:05
7. Line a frying pan with non-stick aluminum foil. [This is the key!] Miso marinade tends to burn easily, so lining with aluminum foil prevents scorching.
   🕒 03:39
8. Place the pork on the aluminum foil and heat over medium-low heat.
   🕒 04:03
9. Cover with a lid and grill until browned, for about 4 minutes. Check occasionally to prevent burning. [This is the key!] Covering with a lid and steaming allows the meat to become fluffy and tender.
   🕒 04:12
10. Once browned, flip the pork and gently press down with a spatula.
    🕒 04:38
11. Cover again with the lid and steam-grill over low heat for 2 minutes.
    🕒 04:53
12. Pour the leftover miso marinade over the pork and increase the heat to medium.
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13. Flip the pork back and forth, grilling until the miso marinade thickens and coats the meat well.
    🕒 05:19
14. Remove the Miso Pork Chashu from the frying pan and cut into easy-to-eat pieces.
    🕒 05:44
15. Arrange on a plate and it's done.
    🕒 05:55